Serves: 5 servings
INGREDIENTS
For the meatballs:
- 500g ground chicken or turkey
- ⅓ cup almond flour
- 1 egg
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- ¼ tsp garlic powder
- ½ tsp lemon zest
- 1 tsp fresh parsley, chopped
- 2 Tbsp olive oil for frying
For the sauce:
- ½ cup dry white wine
- 2 Tbsp lemon juice
- 2 Tbsp capers, drained and roughly chopped
- ¼ tsp lemon zest
- ¼ cup butter
INSTRUCTIONS
To make the meatballs:
- Combine the ground meat, almond meal, egg, salt, pepper, garlic powder, lemon zest, and parsley together in a medium bowl and mix thoroughly. Form into 15 meatballs. Heat the olive oil in a nonstick pan and fry the meatballs until golden brown and cooked through. Remove the meatballs and set aside.
To make the sauce:
- In the same pan as you cooked the meatballs, add the white wine and bring to a boil, scraping all of the meatball bits off of the pan and into the wine. Add the lemon juice and capers and reduce by about half (2-3 minutes). Remove from the heat and whisk in the lemon zest and butter until melted and smooth. Season with salt and pepper to taste. Serve the meatballs and the sauce hot – over cooked, riced, cauliflower if desired.